Recipe for Blueberry Almond Tart with Raspberry Ganache

Raspberry whipped ganache: heat 35 g of fresh cream with raspberry puree. Pour over the previously chopped chocolate. Mix well with a whisk until the chocolate is completely melted. Add the remaining cream. Cover and refrigerate (for at least 4 hours).

The short crust pastry: in a mixing bowl, work the softened butter with the powdered sugar for 10 minutes with a wooden spoon, add the almond flour and the egg while continuing to mix. Finish with the flour and your hands! Do not overwork the dough. Roll it out between two sheets of baking paper and place it in the refrigerator for two hours. Preheat the oven to 180 °C. Line the tart pan with the dough. Pre-bake for 10 minutes.

Almond cream: mix the butter with the almond powder, add the sugar and the eggs. Whip to obtain a smooth cream. Add the rum or almond extract and whip for another 10 seconds.

Once the pastry is precooked, place 150 g of blueberries and cover with almond cream using a spoon (don’t worry if it doesn’t completely cover the tart base, it will spread evenly during baking). Bake for 30 minutes.

Unmold and let cool completely on a rack if possible. Whip the ganache for 5 to 6 minutes at medium speed. Decorate as desired with the ganache and the remaining blueberries. Serve with raspberry puree.

To finish